Emma's Patisserie at Equestrian Manor
8050 NW 17th Place, Ocala, FL 34482 · Permanent Food Service · License 5203306
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection4 high priority (2 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Four guava and cream cheese danishes stored at front counter and held at room temperature with time marks of 6:27-10:27. They are indicated as being held using Time as a Public Health Control. The time is now 10:40.
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit.
See stop sale. Four guava and cream cheese danishes stored at front counter and held at room temperature with time marks of 6:27-10:27. They are indicated as being held using Time as a Public Health Control. The time is now 10:40, stop sale issued.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
One employee in kitchen handled his personal phone with gloved hands, then proceeded to handle plastic wrap and a knife without first washing hands and putting on new gloves. The employee washed hands before returning to handle clean equipment.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle containing glass cleaner stored on shelf directly beside single-use pastry boxes below front counter. Manager removed the glass cleaner from the shelf during this inspection.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. One employee washing sign holders in handwash sink at front counter. 2. Wiping cloth stored down inside handwash sink at front counter. An employee removed the cloth from the sink during this inspection.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Two bins of flour missing labels. Manager had an employee add the proper labels during this inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Remnants of old labels on two clean pans on dish rack. Manager moved the pans to the warewash area during this inspection.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Several ceiling tiles along shared hallway in kitchen near shared walk-in coolers soiled with mold-like substance.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.